This study was conducted to evaluate the effectiveness of silicon (Si) application under salinity levels on seed germination and growth characteristics of tomato seeds. A laboratory experiment was performed on completely randomized design with two levels of salinity (25 and 50 mM NaCl) and 2 concentration of Si (1 and 2 mM) with 4 replications. Germination percentage, germination rate, seedling shoot and root length, fresh and dry weight of seedling and mean germination time was measured. Seed germination of Lycopersicon esculentum L. was significantly affected by salinity levels, Si and their interaction. Germination characteristics of tomato seeds decreased drastically by increasing NaCl concentrations. However, 1 mM Si had positive effects on seed germination characteristics and improved germination percentage, germination rate and mean germination time. Si alleviated the harmful effect of salinity stress on tomato seed germination at almost all germination characteristics.
Grafting is a connection of two plant tissues, which are forced to develop vascular connection and grow as a single plant. Vegetable grafting has been used in Solanaceae family and Cucurbitaceae family for several reasons e.g. increasing tolerance against biotic and abiotic stresses, improving plant growth and yield. Fruit quality and appearance of vegetables may be influenced by grafting methods. Researchers have found contradictory results of fruit quality and appearance even in eggplant grafting due to different production environments, types of rootstock/scion combinations. In current review, we summarise available information on the effects of grafting and different rootstocks on eggplant fruit quality.
This study aimed to investigate the effect of different rootstocks on the yield and quality of eggplant cv. ‘Madonna’ in soilless pot culture in an unheated polyethylene greenhouse. The eggplant was grafted onto several rootstocks, including tomato rootstocks Optifort (O) and Emperador (E), and four Solanum rootstocks; Solanum grandiflorum × Solanum melongena (SH), Solanum torvum (ST), Solanum melongena × Solanum integrifolium (SI), and Solanum integrifolium (A) compared with self-grafted (SG) and self-rooted (SR) as control. The results showed that the total marketable yield significantly increased by grafting onto ST (3.94 kg/plant), SH (3.36 kg/plant), and A (3.34 kg/plant) relative to SR (1.65 kg/plant). The chromatics characters of skin and pulp are slightly influenced by rootstocks. Our findings confirmed that grafting eggplant decreased firmness (except SH) of the flesh. Fruit harvested from the Optifort/Madonna combination had the rounded shape, lowest firmness, and Brix value, while the lowest oxidation potential was observed in this combination. The highest seed number was observed in SH/Madonna and SI/Madonna combinations. During the sensory evaluation, the lightest fruit flesh was found in SR, ST, and O, and the sweetest taste was observed in fruits harvested from ST rootstock.
In addition to mitigating biotic and abiotic stress, grafting may influence the fruit quality and postharvest quality of eggplants. Few studies have been published on the influence of grafting on the postharvest performance of eggplant fruit. The current work examined the postharvest behavior of grafted and non-grafted eggplant cv. Madonna at 0 and 10 °C storage. Rootstocks include Solanum grandiflorum × Solanum melongena (SH), Solanum torvum (ST), Solanum melongena × Solanum integrifolium (SI), Solanum integrifolium (A), and Solanum lycopersicum cv. Optifort (O) and Emperador (E). The values for soluble solids, L*, and b* of pulp declined throughout storage. The pH of the fruit pulp decreased during storage at 10 °C. The lowest firmness was observed in fruit grafted onto E and O. The oxidation potential (OP) value decreased for fruit harvested from the O rootstock. At 0 °C, the oxidation potential (OP) value increased in fruit harvested from the A rootstock. Fruit firmness reduction at the end of storage in fruit grafted onto SH was less than in the other rootstocks and control plants. Overall, we found that the storage temperature had a more significant effect than the applied rootstock on the studied parameters of the eggplant fruits.
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